i CAN cook Karen Naylor

CHOCOLATE & COCONUT MERINGUES RECIPE
Prep time- 15 mins             Cooking time – 15 - 35 mins                         Makes - 14 approx
Ingredients
· 1/4 cup caster sugar
. 1 cup dessicated coconut
. 150g dark chocolate melts
. 1 large egg white
Method
. Preheat oven to 130C / 392 F
. Beat egg white in a medium sized mixing bowl until stiff peaks form. Beat in half the sugar until firm and then other half. Keep beating until firm and glossy.
. Roughly chop half the chocolate and fold this half into the meringue as well as the coconut.
. Scoop out heaped teaspoons of mixture and place on prepared baking tray.
. Bake until a pale golden brown for 15 - 35mins (large baking time variance due to cup measurements being subjective).
. Cool on tray.
. Melt remaining chocolate and drizzle over meringues.

Simple Ingredient Changes to Suit Your Dietary Requirements
Gluten free –  this recipe is gluten free.
Dairy free - replace the chocolate with dairy free chocolate
Storage Requirements
Best kept in a sealed container for 5 days.

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NOTES

MATCHA CREAM FILLED PROFITEROLES RECIPE

Time- 60 mins                                           Makes - 18-30

Preheat oven to 200C/392F fan forced

Lined baking tray

Ingredients

Choux Pastry

1 cup (250ml/8fl oz) milk

1/2 cup (115g/4oz) butter

1/4 teaspoon salt

1 cup (120g/4oz) plain flour

4 eggs, at room temperature whisked

Chocolate Ganache

1/2 cup (120ml/4fl oz) thickened cream/heavy cream/whipping cream

1 teaspoon vanilla extract

200g/7oz chocolate melts or in block form chopped

Filling

2 cups (480ml/16fl oz) thickened cream/heavy cream/whipping cream

3 tablespoon sugar

2 teaspoons matcha powder

Method

Choux Pastry

. in a saucepan place milk, salt and butter cubed

. cook on medium low heat until butter has melted

. stir mixture until mixture begins to scald

. add flour and stir with wooden spoon quickly until it forms a ball

. turn down heat to low and keep stirring mixture for 2 more minutes - remove from stove top and place in a bowl to help reduce temperature

. when the mixture has cooled down, add 1/3 of the egg mixture and stir until incorporated. Add next 1/3 stir and repeat again

. pipe out round domes onto lined baking trays, 1 1/2 inches wide by 1 inch high. Use wet fingertips to flatten pointed tops on domes

. bake for 15 mins

. let cool before filling and decorating

Chocolate Ganache

. in a microwave proof bowl place cream, vanilla and chocolate melts in.

. microwave for one minute and stir until chocolate melts

. set aside to cool slightly

Filling

. whip cream, sugar and matcha powder until sturdy soft peaks form

Assembly

. cut choux pastries in half and pipe bottom half with filling

. dip tops of pastries in chocolate ganache and place on top of filling

. dust ganache with matcha powder to complete profiteroles



Simple Ingredient Changes to Suit Your Dietary Requirements

Gluten free –  replace the plain flour with gluten free plain flour.

Storage Requirements

Choux pastry shells can be made up to 3 days ahead and stored in a sealed container in the fridge.

Assembled profiteroles to be kept in the refrigerator in a sealed container at all times - remove from refrigerator just before required. Should only be out of the refrigerator for 2 -4 hours depending on the temperature of the environment.

Filled profiteroles will keep in the refrigerator in a sealed container for 3 days.


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SCONES RECIPE
Prep time- 13 mins                Cooking time – 12 mins                           Makes - 15-16
Ingredients
· 4 cups self-raising flour
· ¼ teaspoon salt
· 1 1/4 cups (300mls) cream
· 1 1/4 cups (300mls) water
· milk for glazing
· cooking oil spray
· jam and cream to serve
Method
. Preheat oven to 220C / 428F
. Sift flour and salt into a medium bowl. Gradually stir in cream and water until combined, then tip out mixture onto a floured surface and lightly knead to a soft dough.
. Pat out dough to be 2.5cm / 1" thick.
.Cut into rounds of 6.5cm / 2 1/2".
. Place scones onto lightly sprayed oven tray, lightly brush tops with milk.
. Bake in oven for 12mins or until scones are lightly browned.
· Serve with jam and cream..

NOTES
Simple Ingredient Changes to Suit Your Dietary Requirements
Gluten free –  replace the self-raising flour with gluten free self raising flour.
Storage Requirements
Bench - best kept on your kitchen bench and eaten immediately while fresh and warm. Then pop in a sealed container for the next few days.
Refrigerate - in a sealed container for up to 5 days. Can be gently reheated in microwave before eating.
Freezer – freeze uncooked portions - wrap them in glad wrap individually, then when you want one simply pop it in your oven and cook at the required temperature and for the required time.





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PANNA COTTA  RECIPE
Prep time- 20 mins                Cooking time – 10 mins                           Serves - 6
Ingredients
· 300mls coconut cream
· 3/4 cup (187mls) coconut milk
· 150g white vegan chocolate chopped
· 1/3 cup (75g) caster sugar
· 1 teaspoon vegan gelling powder (Jel-It-In)
· 1/2 cup (125mls) passionfruit pulp (approx 6 passionfruits)
. 1 cup (250mls) dessert wine eg: sauternes (optional)
Method
. Grease 6 ramekins.
. In a small saucepan place cream, milk, 2 tablespoons of the caster sugar and the gelling powder and stir until gelling all is dissoved. Place over medium heat until mixture comes to a simmer. Add chocolate and stir until dissolved. Bring to a  boil and let boil gently for 1 minute.
. Divide this mixture into 6 ramekins then cover and refrigerate for 4 hours or until set.
. To make syrup place the rest of the caster sugar, passionfruit and dessert wine into a small saucepan and bring to the boil. Then reduce heat and simmer, uncovered, without stirring for about 10 minutes or until the syrup has reduced by a third. Then cool.
. Turn out panna cotta onto individual serving plates and drizzle with syrup.

NOTES
Simple Ingredient Changes to Suit Your Dietary Requirements
. Gluten free –  this recipe is gluten free.
. Dairy Free –  this recipe is dairy free.
Make ahead
. Panna Cottas can be unmolded up to a day ahead to reduce the worry of doing this when your guests or family are patiently waiting. You just need to make sure that each individual panna cotta is securely covered and refrigerated. They may develop a slight toughness but this can be avoided by bringing them back to room temperature 30 minutes before required.
. Panna Cotta can be made up to 3 days ahead.  Keep panna cotta covered in the refrigerator.
Passionfruit syrup can be made 1 day ahead, covered and at room temperature. Assemble before serving.
Storage Requirements
. Refrigerate - Panna Cotta and passionfruit syrup will keep covered and sealed for up to 5 days from making.
.Freezer –  Panna Cotta can be covered, sealed and stored in a sealed container or freezer bag for up to to 3 months. Thaw in the refrigerator for 24 hours before using. Passionfruit Syrup is best made the day of serving or one day ahead covered.

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BROWNIES RECIPE

Prep time- 25 mins                Cooking time – 35 mins                           Makes - 16

Preheat oven to 175C/350F

Lined  18 x 28cm /7 x 11" baking tray

Ingredients

. 225g/8oz dark chocolate melts or block

· 1 cup/142g/5oz plain flour

· 1 cup/177g/6 1/4 oz brown sugar

. 1 cup/225g/8 oz white sugar

. 1 cup/115g/4oz cocoa powder

. 4 eggs

. 225g/8oz unsalted butter

. 30mls/ 2 tblsp vegetable oil

. 1 tsp salt

. 4 tsps vanilla extract

Method

. in a large mixing bowl combine melted butter, oil and both sugars.

. add the eggs, vanilla and salt then whisk for about two minutes until evenly combined and light in color.

. sift into this bowl the flour and cocoa powder and then gently fold these ingredients  until just combined.

. cut chocolate into chunks and fold in half of this chocolate.

. pour the batter into the lined baking tray and top with the remaining chocolate chunks.

. bake for 35 minutes

. remove from the oven and allow to cool before removing from the baking tray.

. cut into 16 servings


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VEGAN  CHOCOLATE  DESSERT  CAKE
Prep time- 10 mins                Cooking time – 80 mins                           Serves -  14-18
Ingredients
. 400g vegan dark chocolate
. 125g vegan butter
· 1/2 cup (50g) plain flour
. 4 dessert spoons (20g) cocoa
. 1 cup (175g) firmly packed brown sugar
. 1 cup (120g) almond meal
· 5 teaspoons egg replacer plus 15 dessert spoons (150mls)
· 4 dessert spoons (40mls) vegan milk
. cocoa for dusting
. raspberries or strawberries
. vegan ice cream
Preheat Oven to 180 degrees Celsius / 356 degrees Fahrenheit
Method
· In a mixing bowl melt chocolate and butter in the microwave.
· In another larger mixing bowl put the milk, almond meal, brown sugar and sifted flour and cocoa - mix until combined.
. Combine the egg replacer and water and then add this egg mixture to the large mixing bowl and mix until combined.
. To this then add the melted chocolate and butter and whisk well.
. Pour batter into a prepared springform 24cm round cake pan.
. Cover with aluminium foil
. Bake for approximately 60 minutes.
. Uncover and cool in tin for 15 minutes before turning out.
. Decorate with a dusting of cocoa, fresh raspberries or strawberries and vegan ice cream.

NOTES:
If you don't have a microwave to melt the chocolate and butter
Place a saucepan, that has about 6cm / 2" of water in it, on your stove top and bring to a simmer (this is when there are gentle bubbles on the surface and steam is being produced). Maintain this water temperature and carefully place your mixing bowl over the top of this saucepan. It needs to fit snug so that no steam is escaping. Stir your chocolate and butter until completely melted. Be careful - a good tip is to wrap your hand in a tea towel while stirring and to use 2 tea towels to carefully lift the bowl off the saucepan when all is melted.
Storage Requirements
At room temperature - any parts of the cake that has been sliced and the inside of the cake is exposed to the air, needs to be sealed with cling or freezer wrap and then wrap making sure the cake is fully sealed with cling wrap or a freezer bag. You can also place in a sealed plastic container.  Keeps for up to 3 days.
Refrigerate - any parts of the cake that has been sliced and the inside of the cake is exposed to the air, needs to be sealed with cling or freezer wrap and then wrap the making sure the cake is fully sealed with cling wrap or a freezer bag. You can also place in a sealed plastic container. Keeps for up to 5 days.
Freezer –  undecorated -  fully wrap and seal the cake with cling or freezer wrap and place in a ziplock bag or a sealed container for up to 3 months. Thaw at room temperature for a few hours.


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